Farm Direct Coop Recipesor. . . what you can do with your share!

From Asparagus-Zucchini  Cookbook submitted by Barb Bishop, Harmony Valley Farm member.  Adapted from the THE NEW BASIC COOKBOOK by Julee Rosso and Shelia Ludkins

Sauce:

• 1/3 cup plain yogurt
• 3 tablespoons chopped fresh mint
• 1 teaspoon lemon juice
• pinch of salt or more for taste

Kohlrabi Cakes

• 4 Kohlrabi bulbs
• 1/4 cup chopped green garlic
• Egg Beaters equivalent to 2 eggs, ( or 2 eggs beaten)
• 2 tablespoons dried bread crumbs
• 1 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• black pepper to taste
• oil cooking spray

1. Mix sauce ingredients in a bowl and chill at least 30 minutes before serving.
2. Meanwhile, peel and shred Kohlrabi.
3. Transfer to mixing bowl by fistfuls, squeezing out excess moisture as you go,  ( this is essential)
4. Combine Kohlrabi with green garlics, egg, bread crumbs, salt , red pepper flakes, and black pepper, stir until blended.
5. Heat a large skillet and spray it generously with cooking spray.
6. Drop Mixture by large spoonfuls into hot pan and fry the cakes in batches until golden brown, 3-4 minutes per side.
7. Drain on paper towel.
8. Serve hot  with yogurt mint sauce

If you do not have green garlic use green onions and add a small clove of finely minced garlic.

Makes 4-6 servings